Instant Pot Chicken, Avocado, Lime & Cilantro Soup
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 928kcal
Ingredients
- 1 Tbs. olive oil
- ½ onion chopped
- 1 clove garlic minced
- 4 oz. can green chilies
- 1-1½ cups chicken cooked
- 4 cups chicken broth
- ½ 15 oz. can diced tomatoes
- ½ 15 oz. can black beans
- 1-1½ Tbs. lime
- ¼ cup brown rice
- salt & pepper
- 1 avocado chopped in bite size pieces
- 1 Tbs. cilantro chopped
- ¼ cup Monterey Jack cheese for topping
- 1 bag tortilla chips crumbled for topping
Instructions
- Use 1 lb. frozen chicken tenders instead of the cooked chicken.
- Hit the sauté button and add olive oil, garlic, onion, and green chilies.
- Sauté for a few minutes until the onion has softened.
- Add chicken, chicken broth, diced tomatoes, beans, lime juice and rice.
- Set the cook time for 30 minutes.
- Do a quick pressure release.
- Remove the chicken to a cutting board, shred, and return the pot.
- Stir to combine.
- Season with salt and pepper to your liking.
- When ready to serve, stir in the avocado and cilantro.
- Top with cheese and tortilla chips, if desired.
Nutrition
Calories: 928kcal | Carbohydrates: 112g | Protein: 25g | Fat: 46g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1786mg | Potassium: 1301mg | Fiber: 19g | Sugar: 5g | Vitamin A: 303IU | Vitamin C: 42mg | Calcium: 333mg | Iron: 6mg